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Fondue Chinoise

21 Sep

Temps de préparation : 30 minutes
Temps de cuisson : 120 minutes

Ingrédients (pour 6 personnes) :
– poulet
– boeuf
– crevettes (bouquets) ou gambas
– noix de pétoncle
– thon

Préparation de la recette :

Compter 50 g de chaque ingrédient par personne (maxi 350 g)

Préparation du bouillon :
– eau (2 ou 3 L).
– 1 oignon piqué d’un clou de girofle
– sel et poivre
– 1 piment sec
– 1 graine d’anis étoilé
– tous les déchets des ingrédients cités plus haut (têtes des crevettes, gras de viande,…)
Laisser mijoter pendant environ 2 h. Écumer, filtrer.

Sauces :
Sauce pékinoise :
– 1 filet de citron
– 1/4 ketchup
– 1/4 moutarde
– quelques gouttes d’huile pimentée
Bien remuer, goûter et rectifier l’assaisonnement.

Sauce huître :
– sauce huître, coupée avec de l’eau
– ail écrasé
– ciboulette hachée
Sauce cacahuète :
– sauce soja
– 1 ou 2 citrons pressés
– un peu d’eau
Griller les cacahuètes et les moudre très fin.
Bien mélanger le tout.

Sauce nuoc mam :
– 1 citron pressé
– 2 sucres
– un peu de piment
– 2/3 nuoc mam
– 1/3 eau
– ail pilé

Sauce gingembre :
– 1/2 vinaigre au gingembre
– 1/2 vinaigre pur
– gingembre haché

Préférez le thon Germon ou le thon Albacore pour réaliser cette recette.

Enjoy the food from today’s dinner…

2 Mai

Today’s lunch… no need dinner.!

26 Avr

Just few pix about China food – Last trip November 2010

26 Nov





Ngohiong – 5 spice powder is Ngo-Hiong in Chinese

9 Août


1 kl labong ng niyog stripped
1/2 kl singkamas stripped
3 tbsp ngohiong powder
2 tbsp 5 spice powder
1/2 kl ground pork
season to taste with salt, pepper, msg, and soy sauce

batter after wrapping with lumpia wrapper
2 cups cornstarch
paprika/white pepper 5 tbsp
700 grms water

Here is another recipe, this time of the sauce:
(Here’s the recipe for the dip sauce).

Lorbak Sauce:

2 tbsp dark soy sauce
2 tbsp castor sugar
1/8 tsp Chinese five spice powder (ng heong fun)/ Ngo hiong hun
1/8 tsp salt
4-5 tbsp water
1/2 tsp corn flour or tapioca flour
1 egg white, lightly beaten

Combine all ingredients in a small saucepot.
Bring to a low simmering boil over a gentle heat and cook for 1½–2 minutes.
Stir occasionally until sauce turns smooth.
Add in egg white and stir with a fork to form fine strands.
Set aside to cool then use.

Here is another clarification on the subject:
By Pepe on Tuesday, October 10, 2000 – 01:25 am:
I just cooked some adobo pork spare ribs. Super sarap talaga.
I experimented a little bit by putting a little bit of five spice powder with the usual adobo TSB ingredients (toyo, suka at bawang).
Sarap din ang labas. Don’t put a lot though.
Just sprinkle some 5 spice powder.
It’s quite overpowering if you put too much of this powder.
(5 spice powder is Ngo-Hiong in Chinese).

Here is the recipe for Chinese Five Spice Powder:

How To Make Five-Spice Powder:

Five-spice powder encompasses all five flavors – sweet, sour, bitter, pungent, and salty.
Source: Raphael Meyer, American Kashrus Services.

In a dry skillet, roast 2 teaspoons of Szechuan peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released (about three minutes).
Grind the roasted peppercorns and 8 star anise in a blender or pepper mill.
Strain the blended seasonings. Mix in 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and 1 tablespoon ground fennel seeds.
Grind the seasonings until very fine.
Store in an airtight container.


Use five-spice powder sparingly, as it can be quite pungent.
If desired, you can substitute black peppercorns for the Szechuan peppercorn, and ground anise for the star anise (use 4 teaspoons of ground anise).

What You Need:
Blender or a Spice Mill
Airtight Container

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